Rhubarb-Strawberry Compote

Ingredients

• 1 pound rhubarb, trimmed and cut into 1/2-inch pieces
• 1 pound strawberries, hulled and halved
• 1/2 cup granulated sugar
• 2 teaspoons fresh lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Directions

1. In a large saucepan, combine the rhubarb, strawberries, sugar, lemon juice, cinnamon, nutmeg, and cloves. Stir until well combined.
2. Bring the mixture to a boil over medium-high heat and cook, stirring occasionally, until the rhubarb has softened and the compote has thickened, about 10 minutes.
3. Remove the compote from the heat and let cool to room temperature. Serve at room temperature or chilled.

Interesting Facts

• Rhubarb is a perennial vegetable that is related to the garden sorrel.
• Strawberries are the first fruit to ripen in the spring.
• Compote is a dish of cooked fruit in syrup.